Chilled Summer Porridge for Breakfast at the Garden

Summertime in the garden – that’s pure happiness, isn’t it. Birds are singing, bees are humming, and there’s always a half-shade, yet light-twinkled little corner to hide away from noon’s heat. If you don’t own such a green little paradise yourself, maybe family or friends do, which is the case for us as well, how lucky we are. It has been a long time that we have taken you with us to this lovely little place of our dear friend that she shares so generously with all of her friends – so it’s high time for breakfast at the garden.

What could be more seducing on a supposingly hot day’s morning than some chilled summer porridge with lots of frehs fruit?

We just love porridge, but to be honest, in the warm season we are not especially fond of cooked breakfast delights. Of course, overnight oats are always a good solution. But if cravings hit you spontaneously in the morning, we just do what we also would in winter: stirring. And again stirring. There’s just one difference: we don’t need a pot and a stove, just a bowl and delicious oat milk. The texture that comes out in the end is as deliciously creamy as in the cooked version, but it’s so refreshing and chilled, especially with an addition of soy or coconut yoghurt and fresh fruit on top.

Of course, we don’t make all the way through the city just to have a little breakfast, but rather try to spend as much of the day in the garden as time allows us to. We enjoy the company of many butterflies and bees, since our friend has created the garden as a bee- and insect-friendly place which is a wonderful contribution to an intact urban nature, and can nevertheless do some of our regular writing and editing work here – we call it our garden office 😉 . The most beautiful moment comes in the early evening when we wate all plants. For a short time, the scenery beautifully turns in to a fairytale-like mist, and we can even feel some kind of evaporation chill. Hours like these – they are most precious for us, and we remember them for days when we look at the lovely flower bouquet that we pick when we leave and take back home with us…

Chilled Summer Porridge with Fresh Fruit

You can make use of any other sort of flakes that you might prefer, like spelt or buckwheat. The recipe is also a wonderful way to make us of the leftover pulp form homemade plant milk – just fold it into the porrdige before you add the yoghurt.

For the porridge

Preparation

For the topping, wash all fruit and pit/core. Depending on the size, cut in half or in slices.

In an ungreased pan, successively roast the pine nuts and hemp seeds at medium heat while constantly stirring.

For the porridge, briefly soak the rolled oats in the oat milk. Than stirr for a few minutes until the mixture is well combined and gets a creamy, yet al dente texture. Add salt, vanilla and yoghurt and fold in.

To serve, fill four bowls with the porridge, arrange some fruits on top and sprinkle with roasted hemp seeds, pine nuts and cocoa nibs. Bring to table with maple syrup and some more oak milk to taste.